buceriasdon

Thanks to you both. Interesting that it looks just like my other photos of pizzas using only flour,water, salt and yeast. I'm going to do a couple day cold ferment in the next couple days and bake in my Hamilton Beach counter top oven which goes to 450F. on the dial and see if I can get less charring.Don

Thanks to you both. Interesting that it looks just like my other photos of pizzas using only flour,water, salt and yeast. I'm going to do a couple day cold ferment in the next couple days and bake in my Hamilton Beach counter top oven which goes to 450F. on the dial and see if I can get less charring.Don

Don,

What kind of oven are you going to use at Donaldoís pizza? Was this the best formula you tried for the best tasting pizza so far?

I frequently recommend this recipe to newcomers on the fact that so many people have experienced such success with it, but moreover it shows the effort that Peter put into it to create a workflow process that works extremely well for people. However, I have an admission to make, this is the first time I have used the formula with some minor adjustments myself. It is also the first time I started the bake with a screen and used a normal temperature of 550F. I felt I thinned the center a bit too much, leaving too much in the rim and need to adjust my technique to compensate, but outside of that, a wonderful recipe that I will continue to recommend. I used agave syrup and a same day dough. Ham with caribe chile. This may be the recipe for Donaldo's Pizza.Don

Don,

What a pleasant surprise!! With all your pizza making skills and creativity, and your knowledge of oven technology and the like, I would have never thought to see you on this thread investigating chain pizza. However, you did a nice job with your "emergency" PJ clone pizza using ingredients indigenous to your part of Mexico.

I wish you well with your new venture, no matter what dough recipe you decide to settle on.

What a nice oven your are looking at this week! I can understand there wouldnít be a market for artisan looking pizzas in Mexico. I agree, it would make no sense to go the artisan route with customers squirting ketchup on them. Your own umami style ketchup sounds very good. Thanks for sharing the unami recipe. I might have to borrow that someone and also give it a try.

Best of luck and success in your venture!

Norma

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Always working and looking for new information!

buceriasdon

Peter, As you may know Papa John's has a presence in the larger cities in Mexico, locally the big players are Tower and Dominoes, both having an definite edge as they deliver. A link : http://papajohnsciudaddemexico.com/menu.php I feel it's important to have a recipe that can be produced by others, not just myself, hence the screens and a deck oven designed to work best with screens. The Papa John's clone you created has very good browning characteristics at lower temps which is also important.Don

I suppose that some may consider the following excerpt on chain pizza from the latest Harris Poll as an example of a case of the best home in a lousy neighborhood :

Papa Johnís Pizza takes Top Spot for First TimeFor the first time in the eight years the Harris Poll EquiTrend has been measuring brand equity for Retail Pizza brands, Pizza Hut has not taken the top slot. For 2012, Papa Johnís is the Harris Poll EquiTrend Pizza Brand of the Year. While many consumers are not as familiar with Papa Johnís as with Pizza Hut or Dominoís, the brandís quality scores have been strong for many years. But 2012 marks the first year that consumers say they are more likely to purchase pizza from Papa Johnís than from Pizza Hut.

I'm just finished 2 dough balls using your 2 day clone recipe, reply #20 I believe it was. It's saturday morning, and I'll need this Sunday night... So I left all ingredients the same... but upped the yeast to 1 tsp, and used ADY vs IDY. Water was probably about 70 degrees as well.

I joined this board b/c my homemade pizza has basically sucked in the past. After finding this forum I thought I would start my adventures in pizza making using Pete-zza's PJ clone. I used his 24hr rise recipe as found in reply #31 at:

I attempted this recipe twice. However, my first attempt was good but lackluster and I knew I was on to something but wanted to try again. So, I did. My second attempt was excellent (at least in my opinion). My wife, my kids and I all agreed that it was the best homemade pizza we have ever had and was as good or better than most take out pizza we normally get. I did modify the above recipe to make 2 12" pizzas instead of one 14" as follows (I rounded)

Some added notes. I cooked these directly on a pizza stone. The surface temp of the stone was approximately 501F when I placed the first pizza. I launched them with a pizza peel that I acquired from my parents yesterday. It has a rough surface so I covered it with parchment paper as shown below. It launched the pizzas perfectly. I used TendaBake, Yellow Self-rising Corn Meal Mix as my dusting agent/peel lubricant. Thanks Pete-zza for your wonderful posts and detailed recipes/instructions. I look forward to expanding my pizza horizons!